In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt.

Add the cold cubed butter and mix until the butter is incorporated into the flour.

Add the egg and warm milk to the flour mixture. Mix until a soft dough forms.

Knead the dough by hand for about 5 minutes until smooth and elastic.

In a separate bowl, whip the cream cheese, sugar, vanilla extract, and almond extract until light and fluffy.

In a pan, simmer the chopped strawberries with sugar and lemon juice until they thicken into a compote.

Roll the dough out into a large rectangle on a floured surface.

Place a dollop of the cream cheese mixture in the center, followed by a spoonful of the strawberry compote.

Fold the corners of the dough toward the center to form a triangle.

Place the pastries on a baking sheet and bake in a preheated oven at 375°F for 15-20 minutes, or until golden brown.

Whisk together powdered sugar and a splash of milk to drizzle over the warm pastries.